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Enchilada Bake

Source: The Bold and Beautiful Book of Bean Recipes Washington State WIC Program

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Black beans mixed with cumin, onion, and garlic make the base for these vegetable enchiladas. Bake them in the oven and top them with cheese for a satisfying meal.

Makes
8 servings

Ingredients

  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cups black beans, cooked (or low-sodium canned)
  • 1 cup kernel corn (1/2 of a 15.2 ounce can, low-sodium, drained and rinsed)
  • 1 teaspoon cumin
  • 2 cups prepared salsa, divided
  • 8 corn tortillas
  • 1/2 cup Monterey Jack cheese, shredded

Directions

  1. Wash hands with soap and water.
  2. In a large skillet heat oil over medium-high heat; sauté onion and garlic 2 to 3 minutes.
  3. Add beans, corn, cumin and 1/2 cup salsa. Cook 3-4 minutes, coarsely mashing beans with back of spoon.
  4. Spoon 1/3 cup filling onto each tortilla; roll up.
  5. Spoon 1/2 cup salsa into 11x7x2 inch baking dish. Arrange tortillas seam side down; top with remaining 1 cup sauce.
  6. Cover and bake in 350 °F oven for 15 to 20 minutes.
  7. Uncover; top with cheese. Bake 2 minutes longer or until cheese is melted.

Notes

Learn more about: Onions Garlic Corn

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.